I have mentioned before what a fan of Costco I am and those wonderful roasted whole chickens they have are the best deal in town. I usually use the white meat for one dish and the dark meat for another. I keep the bones/carcass and skin for making a fresh chicken stock. After it has completely cooled the stock will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use for making a roux.
If you want to have a very clear stock, after straining all vegetables from broth bring it back to a boil and add 3 egg whites, stirring lightly until they turn white. The egg whites usually pick up the fine particles floating and you can then discard. Or you can simple use a fine strainer lined with cheesecloth to keep it clear.
I have poured the final stock into ice cube trays to freeze and put in freezer Zip Lock bags for quick use, sterile glass jars to keep in the refrigerator, or plastic freezer containers for future use. Here is that recipe.
- 1 chicken/carcass (bones and skin)
- 1 brown onion, quartered, skin left on
- 3 ribs of celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 6 dried red chilies
- 4 crushed garlic cloves
- 10 black and red peppercorns each
- ½ bunch parsley, whole
- ½ bunch thyme, whole
- Add all of the above to a large stock pot, cover with water and bring to a boil. Reduce heat and let simmer for 3-4 hours. Any vegetable scraps can be used, but these are my go to aromatics.
- Let cool and then remove all large pieces from the pot and discard.
- Strain the broth and use immediately or cover and refrigerate for up to 5 days. The stock will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use for making a roux.